It's a shame that pork is often shunned as the lesser meat, when in fact it is an excellent source of B vitamins, protein, iron and zinc. Of course, all things in moderation and from a good source- in other words, organic. The taste is just so much better! While regular pork might sometimes have a rather strong taste and smell, organic pork is mild, sweet, less watery and cooks much nicer.
One of my favorite ways to serve pork is in stews. A while ago I wrote a recipe for pork in wine sauce for Ze, a Dutch publication. Perhaps this is a combination that you wouldn't think of right away, but it works surprisingly well.
Another recipe I adore is my pork chops with mustard tarragon cream sauce and mushrooms. It is such a beautiful, hearty dish, a pleasure to cook and it goes really well with some steamed basmati rice or some hot, buttered noodles.
2 tbsps mild olive oil
2 small onions, finely chopped
2 fat cloves of garlic, finely sliced
3 pork chops
1 generous glass of dry white wine
250g chestnut mushrooms, sliced
125ml single cream
2 tsps grainy mustard
2 tsps dried tarragon
sea salt and freshly ground pepper, to taste
Heat one tbsp of the oil in a frying pan and sauté the onions and garlic for 2-3 minutes. Set aside. Add the other tbsp of oil to the pan, season your chops with salt and pepper and fry them for about 3 minutes on each side. Add the wine, scrape any brown bits, add the onions and garlic and lower the heat. Place a lid on the pan and cook the chops for 15 minutes. Add the mushrooms, cream, mustard and tarragon. Make sure the mustard is fully combined with the cream. Allow the dish to cook for a further ten minutes, taste and correct the seasoning and serve.